Whole Kali Elaichi Indian Spice by Spicy World, Black Cardamom Pods 3.5 Oz Bag (100gm)

Black Cardamom Pods 3.5 Oz Bag (100gm) | Whole Kali Elaichi Indian Spice by Spicy World

Whole Kali Elaichi Indian Spice by Spicy World, Black Cardamom Pods 3.5 Oz Bag (100gm)

Black cardamom is a spice with a strong aroma and a smoky, camphor flavor that pairs well with savory or sweet dishes. It goes by many names, including Nepal cardamom, big cardamom (most popular in Bhutan), Indian cardamom, and greater cardamom. When preparing Indian dishes, cooks might refer to black cardamom as badi elaichi, moti elaichi, or kali elaichi. Black cardamom is mostly cooked in its whole pod form, which allows us to experience every flavor of this spice. Due to the intense flavors of black cardamom, it’s essential first to fry it to release its aromas. However, you can also use black cardamom in dishes that require long cooking times in humid environments. More importantly, you must always use a few more strongly flavored ingredients to balance the intensity of black cardamom. The best way to cook black cardamom is with Indian or Chinese cuisine. For example, it goes well with Indian curries and Chinese rice dishes. Black cardamom is dried over an open fire creating a distinct smoky aroma and flavor. This spice also has notes of resin and camphor, as well as menthol, a slightly minty aroma that provides balance to an otherwise funky flavor. These intense, heady notes put black cardamom in the "warming" spice category, along with black pepper, cloves, and chilis. The black cardamom pods are mostly used whole and almost always fried in a little oil to cause it to fully release its flavors and aroma. Before adding to a dish, the pods can also be crushed slightly to reveal the seed. When a recipe calls for black cardamom powder, remove and discard the skin, grind the seeds in a clean, dry coffee grinder, and use immediately. You can also grind the whole pod and strain through a colander to remove the outer skin. The black cardamom pods benefit from long, slow cooking times in moist heat, and work well with other strong-flavored spices. If using ground, a little goes a long way, so the spice should be used sparingly. As the skin of black cardamom is rough and hard, its difficult to grind it, so remove any roughage when using black cardamom for making spice blends. Whole pods used during the cooking process can be easily removed from the dish before serving to avoid bitter bites. If you do not want to use whole black cardamom seeds you can open the pod and grind the seeds into powder instead. Do keep in mind that it is the skin that emits the smoky woody aroma.

Key Features

• ✅ Black cardamom is dried over an open fire, which is what gives it such a powerful smokey aroma.
• ✅ Beneath that are notes of resin and camphor, slightly minty aromas that provide balance to a funky kick.
• ✅ Black cardamom is often referred to as the 'Queen of Spices'. While it is commonly used as a flavoring spice for many Indian dishes, it also contains a number of health benefits.
• ✅ Our Spicy World Black Cardamom is the highest quality available and imported from India
• ✅ Net Weight 3.5oz (100g) Product of India, Alternate Names: Elachi, Kali Elachi (Hindi), Big Cardamom.

✅ Product Dimensions: 5.9 x 3.5 x 1.1 inches; 2.89 ounces

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